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All Journal International Journal of Advances in Applied Sciences E-JUPEKhu Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Online Mahasiswa (JOM) Bidang Pertanian Pedagogik Journal of Islamic Elementary School Jurnal Pendidikan Kebutuhan Khusus Jurnal Basicedu Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Fullerene Journal of Chemistry Jurnal Basicedu Journal of Education for Sustainability and Diversity
Armaini, Armaini
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Earth & Planetary Sciences Education Environmental Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Journal : International Journal of Advances in Applied Sciences

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Analysis of ice creams from goat milk kefir and red dragon fruit Santoso, Aman; Radiati, Lilik Eka; Damayanthi, Evy; Armaini, Armaini; Mujahidah, Amiroh Nabilah; Sanjaya, Eli Hendrik; Muntholib, Muntholib; Asrori, Muhammad Roy
International Journal of Advances in Applied Sciences Vol 14, No 2: June 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i2.pp481-489

Abstract

Ice cream from goat milk kefir is lower lactose than cow milk kefir. Combining goat milk kefir with red dragon fruit in ice cream formulations can improve the quality of the product. This study aims to determine the sensory characteristics, total solid, total flavonoid, and antioxidant activity of goat kefir-based ice cream flavored red dragon fruit as quality evaluation. The study used a completely randomized design with 4 treatments and 3 replications. The treatment was the ratio of goat kefir and dragon fruit, including 40:60, 50:50, 60:40, and 70:30 in the ice cream mixture. 30 panelists participated in the organoleptic test. Total solid testing referred to SNI 01-3713-1995. Determination of total flavonoid content was carried out by forming AlCl3 complexes spectrophotometrically and assaying antioxidant activity used 2.2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed that there was no significant difference in the organoleptic test for taste, color, and texture. The results of the total solids test showed that the higher the addition of goat kefir to ice cream, the lower the total solids produced. While the addition of goat kefir increased the total flavonoids in ice cream. The antioxidant activity with the best formulation of 50:50 was categorized as moderate level, which is 136.59 ppm.
Co-Authors Adiwirman Adiwirman, Adiwirman Aman Santoso Aminuyati Astuti, Wenda Azzahra, Hafiza Billa, Nur Halda Salsa Budi, Setia Cahya, Fajar Tri Damri Damri Dawolo, Baziduhu Desi Ratna Sari, Desi Ratna Dwi Wahyuni Eli Hendrik Sanjaya Elza Zuhry Evy Damayanthi Fadil, Rabbiul Fetmi Silvina Fifi Puspita Hazmi, Wahyu Ida Ayu Putu Sri Widnyani Idwar, Idwar Irdamurni Irfandri, Irfandri Isnaini Isnaini Jamal, Rizkal Pasiri Lilik Eka Radiati Maharani, Dwi Hervina Mahari, Fahmi Mega Iswari MUHAMMAD ALI Muhammad Roy Asrori Mujahidah, Amiroh Nabilah Muntholib Nurbaiti Nurbaiti Nurhastuti, Nurhastuti Panjaitan, Niko Dolly Imanuel Pertiwi, Aulia Rahma, Diny Hazita Rahmadhani, Elsi Ratna Sari RR. Ella Evrita Hestiandari Sani, Rika Fatimah Santi, Elia Saputra, Nadi Saputra, Rachmad Sari, Febri Purnama Setia Budi Shafira, Aulia Siregar, Ganda Parasian Sri Utami, Nindy Yuja Sri Yoseva Sugeng, Santoso Suhendra, Iwan Sutrisno, Bagus Syafrizayanti, Syafrizayanti Tanjung, Resti Tazkirah Wardati, Wardati Zulfatri, Zulfatri Zulmiyetri Zulmiyetri